# 刺身
## Chinese
### Etymology

Orthographic borrowing from Japanese 刺身(さしみ) (sashimi).

### Pronunciation

* Mandarin
    (Pinyin): cìshēn
    (Zhuyin): ㄘˋ ㄕㄣ
* Cantonese (Jyutping): ci$^3$ san$^1$
* Southern Min (Hokkien, POJ): chhiah-sin
* Mandarin
** (Standard Chinese)
*** Hanyu Pinyin: cìshēn
*** Zhuyin: ㄘˋ ㄕㄣ
*** Tongyong Pinyin: cìhshen
*** Wade–Giles: tzʻŭ$^4$-shên$^1$
*** Yale: tsz̀-shēn
*** Gwoyeu Romatzyh: tsyhshen
*** Palladius: цышэнь (cyšɛnʹ)
*** Sinological IPA : /t͡sʰz̩⁵¹ ʂən⁵⁵/
*** Homophones: [Show/Hide]$^{edit}$刺參 / 刺参 刺身
* Cantonese
** (Standard Cantonese, Guangzhou–Hong Kong)
*** Jyutping: ci$^3$ san$^1$
*** Yale: chi sān
*** Cantonese Pinyin: tsi$^3$ san$^1$
*** Guangdong Romanization: qi$^3$ sen$^1$
*** Sinological IPA : /t͡sʰiː³³ sɐn⁵⁵/
* Southern Min
** (Hokkien)
*** Pe̍h-ōe-jī: chhiah-sin
*** Tâi-lô: tshiah-sin
*** Phofsit Daibuun: chiahsyn
*** IPA (Xiamen): /t͡sʰia(ʔ)³²⁻⁵³ sin⁴⁴/
*** IPA (Quanzhou): /t͡sʰia(ʔ)⁵ sin³³/
*** IPA (Zhangzhou): /t͡sʰia(ʔ)³²⁻⁵³ sin⁴⁴/
*** IPA (Taipei): /t͡sʰia(ʔ)³²⁻⁵³ sin⁴⁴/
*** IPA (Kaohsiung): /t͡sʰia(ʔ)³²⁻⁴¹ sin⁴⁴/

### Noun

刺身
* sashimi

#### Synonyms

| Variety | Location | Words |
| Formal (Written Standard Chinese) | Formal (Written Standard Chinese) | 刺身, 生魚片, 沙西米, 撒西米 |
| Northeastern Mandarin | Taiwan | 生魚片 |
| Northeastern Mandarin | Singapore | 生魚片 |
| Cantonese | Guangzhou | 魚生 |
| Cantonese | Hong Kong | 魚生, 刺身 |
| Cantonese | Singapore (Guangfu) | 魚生 |
| Hakka | Meixian | 魚生 |
| Hakka | Miaoli (N. Sixian) | 魚生, 沙西米 |
| Hakka | Hsinchu County (Zhudong; Hailu) | 魚生, 沙西米 |
| Hakka | Taichung (Dongshi; Dabu) | 魚生, 沙西米 |
| Hakka | Hsinchu County (Qionglin; Raoping) | 魚生, 沙西米 |
| Hakka | Yunlin (Lunbei; Zhao'an) | 魚生, 沙西米 |
| Southern Min | New Taipei (Pingxi) | 沙西米 |
| Southern Pinghua | Nanning (Tingzi) | 魚生 |
| Wu | Shanghai | 生魚片, 生鮮米 |

## Japanese

Kanji in this term :
| 刺 | 身 |
| さ(し) Grade: S | み Grade: 3 |
| kun'yomi ||
* Alternative spelling
* 刺し身

### Etymology

Compound of 刺し (sashi, “sticking into, sticking between; slicing”, the 連用形 (ren'yōkei, “continuative or stem form”) of verb 刺す sasu, “to stick into”) +‎ 身 (mi, “flesh, meat”). The use of the verb 刺す (sasu) here to mean slice is irregular, and might be due to the kill connotations of the verb 切る (kiru, “to cut, to slice”) during the Muromachi period when this word sashimi first appears.
The term 刺身 (sashimi) is more common in eastern Japan, correlating with 作身 (tsukurimi) in western Japan.

### Pronunciation

* (Tokyo) さしみ [sàshímíꜜ] (Odaka –)
* IPA: [sa̠ɕimʲi]

### Noun

刺(さし)身(み) • (sashimi)
* sashimi, a dish of sliced raw fish or meat.

#### Synonyms

* 作(つくり)身(み) (tsukurimi) (western Japan)

#### Derived terms

* 刺(さし)身(み)包(ぼう)丁(ちょう) (sashimibōchō): a sashimi knife

#### Related terms

* 刺(さ)し (sashi)

### References

* ↑ Shōgaku Tosho (1988) 国語大辞典（新装版） [Unabridged Dictionary of Japanese (Revised Edition)] (in Japanese), Tōkyō: Shogakukan, →ISBN
* 1 2 Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN
* ↑ NHK Broadcasting Culture Research Institute, editor (1998), NHK日本語発音アクセント辞典 [NHK Japanese Pronunciation Accent Dictionary] (in Japanese), Tokyo: NHK Publishing, Inc., →ISBN
   * 2002, Ineko Kondō; Fumi Takano; Mary E Althaus; et. al., Shogakukan Progressive Japanese-English Dictionary, Third Edition, Tokyo: Shōgakukan, →ISBN.